Start by peeling the ripe bananas and cutting them into slices.

Place the banana slices in a kitchen blender along with the two eggs.

Add the cocoa powder and baking powder to the blender.

Blend the ingredients together until you achieve a smooth, lump-free, and creamy consistency.

Take a 14 cm wide cake tin and grease it lightly to prevent sticking.

Pour the smooth batter into the cake tin.

Place the cake tin in the microwave for 5-8 minutes, or until the cake is fully set. Be sure to check on it periodically to avoid overcooking.

Chop the chocolate into small pieces and place them in a microwave-safe bowl.

Add the milk to the bowl with the chocolate pieces.

Microwave the mixture for short intervals, stirring in between until the chocolate is completely melted and you have a smooth, velvety chocolate sauce.

Once the cake is done, carefully remove it from the microwave.

Place a plate over the top of the cake tin and invert it to release the cake onto the plate.

Pour the melted chocolate sauce generously over the cake, allowing it to flow over the edges, creating a tempting chocolate cascade.

Let the cake cool for a few minutes before slicing it into servings.

Serve your sugar and flour-free chocolate cake slices on a saucer or dessert plate.